BAKE at 375°F for 35 to 40 minutes or until lightly browned. Cool slightly.

Kraft Kitchens Tips

Make Ahead

Premeasure dry ingredients for the topping ahead of time. Place in sealable plastic bag, seal bag and store at room temperature up to 2 days. When ready to prepare dessert, add melted butter, oil and water to dry ingredents; mix well. Continue as directed.

I actually found this recipe, whats the word----- oh yeah, DISGUSTING!! I did everything it said and it was syrupy,soggy, and the berries were under cooked even though I put them in on the right tempature and the same amount of time it said, I thinkthis is the worst thing I have ever tasted

a cook

posted:

9/3/2008

At our picnic potluck, every one raved about the taste. It had a sweet tart taste. Everyone enjoyed this dessert.

wolfie0421

posted:

7/11/2008

Even with substituting Splenda and Sugar Twin for the white and brown sugar, it still tasted absolutely delicious! It would have been nice if the topping were a bit crunchier, but I still enjoyed it with a heaping dollup of whipped cream!

a cook

posted:

5/2/2008

i used frozen berries and this was still fantastic. I also substituted brown sugar for white and the end result was a little thick and syrupy. I might go half and half next time or all white.

hunter1roman

posted:

2/17/2008

This was a very good recipie, my son & I enjoy cooking together and we made this recipie very quickly. The fresh berries were fantastic. we used fresh Blackberry, strawberry and blueberries. Also, used pecans instead of almonds... used more like a cup instead of 3/4. We'll definitly make this again.

rmcassara

posted:

12/5/2007

My husband absolutely loved this recipe. I thought it was pretty good as well, but something seemed to be missing in topping -- didn't seem crispy enough or something. I would make again though since it seems to be a new favorite of my husband. =)

anggreen

posted:

10/19/2007

This was very easy and very good. I used pecans instead of almonds b/c that is what I had on hand. I also used thawed and drained mixed frozen berries instead of fresh and it worked very well. It was a great dessert for dinner guest b/c it warmed in the oven during dinner and was hot and ready with no prep when dessert time came.

a cook

posted:

3/6/2007

Thought this recipe was excellant! I made it with splenda brown and white sugar. I served with cinnamon ice cream - YUM!!!

ashleybarrington

posted:

2/2/2007

I just used strawberries and cranberries. The cranberries made the crisp very very tart. Adding some ice cream on top made it better though. All in all it was very good and I will make it again.

Funbobbi

posted:

2/7/2005

Berry, berry good. Made it for company, and it got rave reviews. For an extra touch is also added some frozen cranberries. Will defenitley make again!!